在经过四种不同的热处理技术的鱼肌肉中,物理化学性质和挥发性化合物配置之间的相关性
Jiahui Chen1,2, Cuiping Shi1, Jiamin Xu1,2
1Xinhua Hospital, Shanghai Institute for Pediatric Research, Shanghai Key Laboratory of Pediatric Gastroenterology and Nutrition, Shanghai Jiao Tong University School of Medicine, Shanghai 200092, China.
Food chemistry: X
|June 26, 2023
概括
泰拉皮亚是什么?泰拉皮亚是什么?
科学领域:
- 食品科学与技术 食品科学与技术
- 生物化学 生化学
- 感官分析 感官分析
背景情况:
- 热处理显著影响鱼类肌肉的物理化学特性和感官属性.
- 了解这些变化对于优化鱼类产品质量和消费者接受度至关重要.
研究的目的:
- 研究四种不同的热处理方法 (微波炉,烤,沸,蒸) 对鱼肌肉的影响.
- 分析由此产生的物理化学性质,纹理属性和挥发性气味化合物的变化.
主要方法:
- 物理化学分析 (pH,水含量,纹理),气色谱-电子鼻子 (GC-E-鼻子) 用于气味分析.
- 头部空间固体相微提取气色谱-质谱 (HS-SPME-GC-MS) 用于挥发性化合物识别.
- 使用MetaboAnalyst和气味活动值 (OAV) 的计算进行统计分析.
主要成果:
- 热处理改变了鱼肌肉的pH值,水状态,微观结构和质量,影响了以下顺序的纹理特性:微波炉 > 烤 > 蒸 ≈ 沸.
- GC-E-nose在加工方法中发现了气味指纹的显著差异.
- 确定的主要挥发性化合物因方法而异,微波鱼呈现六,非和十;烤鱼呈现2-甲基butanal,3-甲基butanal,十和三甲基胺;蒸/煮鱼分别呈现2-甲基butanal和十.
结论:
- 不同的热处理方法会在鱼肌肉中引起明显的物理化学和感官变化.
- 微波炉和烤的结果是,与蒸汽和沸相比,更明显的纹理变化和独特的挥发性化合物配置.
- 该研究提供了关于定制加工方法的见解,以实现所需的鱼产品特性.
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